How to make:
Mexican Potato Toast (vegan & gluten-free)
This Mexican Potato Toast is easy to make in just minutes and complete with your favorite toppings like avocado, black beans & salsa! Vegan & gluten-free.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Author:
Yield:
4 1x
Rating:
Ingredients
- 2 medium red potatoes, scrubbed
- 1/2 red onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium avocado
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 cup black beans
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup corn, thawed if frozen
- 1/4 cup salsa
- Fresh cilantro, chopped
Instructions
- Slice potatoes longways into 1/4-inch slices. Place 1-2 slices in each slot in your toaster; cook on high for 2-3 rounds until the potatoes are cooked through. Repeat with all potato slices.
- In a medium skillet, add a little water or oil over medium heat. Add onion and bell pepper; cook for 5-7 minutes, until vegetables are tender.
- In a small bowl, mash avocado with salt, pepper, onion powder, and garlic powder until ingredients are combined.
- In a small bowl, add black beans, chili powder, and cumin. Stir to combine.
- Place all the cooked potato slices flat. Spread avocado on each slice, then top each with equal amounts sautéed vegetables, black beans, corn, salsa, and cilantro.
- Store potato toast in an airtight container in the fridge for up to 5 days.